Description
A traditional Middle Eastern dessert featuring crispy, golden kadayif noodles layered with finely chopped walnuts and drenched in a fragrant vanilla lemon syrup. This vegan-friendly sweet treat is garnished with fresh strawberries and crushed pistachios for added color and texture.
Ingredients
Scale
Kadayif and Filling
- 500g Kadayif Noodles
- 100g Vegan Butter, Melted
- 150ml Sunflower or Vegetable Oil
- 130g Walnuts, Finely Chopped
Syrup
- 450g Caster Sugar
- 500ml Water
- Juice of 1/2 Lemon
- 2 tsp Vanilla Extract
Garnish
- 6 Strawberries, Halved
- 30g Crushed Pistachios
Instructions
- Prepare the syrup: In a medium saucepan, combine the caster sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Add the lemon juice and reduce the heat to low. Simmer the syrup for about 10 minutes until slightly thickened. Remove from heat and stir in the vanilla extract. Set aside to cool.
- Prepare the kadayif noodles: Place the kadayif noodles into a large bowl and gently separate the strands with your fingers to avoid clumping. Pour over the melted vegan butter and sunflower oil, mixing thoroughly to ensure all the noodles are well coated.
- Assemble the dessert: Grease a large baking dish. Spread half of the buttered kadayif noodles evenly over the base. Sprinkle the finely chopped walnuts evenly on top. Cover with the remaining kadayif noodles, pressing down lightly to compact the layers.
- Bake the kadayif: Preheat your oven to 180°C (350°F). Place the baking dish in the oven and bake for 30-40 minutes or until the top is golden brown and crispy.
- Add the syrup: Remove the baked kadayif from the oven and immediately pour the cooled syrup evenly over the hot dessert, ensuring all areas are saturated. Allow it to absorb the syrup and cool to room temperature.
- Garnish and serve: Once cooled and syrup absorbed, garnish the dessert with halved strawberries and sprinkle the crushed pistachios over the top. Cut into squares and serve.
Notes
- Ensure the syrup is cooled before pouring it over the hot kadayif to allow proper absorption without making the pastry soggy.
- Use vegan butter and oil to keep the dessert vegan-friendly.
- Walnuts can be substituted with pistachios or almonds if preferred.
- For a gluten-free version, use gluten-free kadayif noodles if available.
- This dessert is best served at room temperature to enjoy both the crunch and the syrupy texture.
Keywords: Kadayif, Walnut Dessert, Middle Eastern Sweet, Vegan Dessert, Syrup Soaked Pastry, Pistachio Garnish